FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
FLUFFY WHITE FROSTING
For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. -Georgia Bohmann, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
FLUFFY VANILLA FROSTING
Memories of childhood birthday cakes will be evoked by this sweet and Fluffy Vanilla Frosting, made quickly with just three ingredients and a handheld mixer (a standing mixer will take even less time). This frosting can also be tinted with food color; add a drop at a time and stir with a flexible spatula until well combined before adding more.This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
- Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
FLUFFY WHITE FROSTING
This frosting got its name because its large white peaks hold up long after it's beaten. It's sometimes called White Mountain Frosting. (Easy)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
- In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
- Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
- Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 15 mg, Sugar 11 g, TransFat 0 g
FLUFFY BUTTERCREAM FROSTING
The secret of this light frosting is to mix it with a mixer for the recommended time at high speed. This incorporates air to make it light. 1-1/2 cups frosting is enough to frost the top of one 9 inch cake.
Provided by Dee Akeson
Categories Desserts Frostings and Icings Buttercream
Yield 10
Number Of Ingredients 5
Steps:
- Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 24 g, Cholesterol 9.2 mg, Fat 3.5 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 30.4 mg, Sugar 23.6 g
DEVIL'S FOOD CAKE WITH FLUFFY FROSTING
The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
- Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
- Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
- In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
- Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.
Nutrition Facts : Calories 560 g, Fat 25 g, Fiber 3 g, Protein 8 g, SaturatedFat 15 g
FLUFFY SEVEN MINUTE FROSTING
This frosting takes approximately seven minutes to make.
Provided by obertolas
Categories Desserts Frostings and Icings White
Time 17m
Yield 32
Number Of Ingredients 6
Steps:
- Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
- Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
- Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.
Nutrition Facts : Calories 39.5 calories, Carbohydrate 9.9 g, Protein 0.2 g, Sodium 40.3 mg, Sugar 9.6 g
FLUFFY CHOCOLATE BUTTERCREAM FROSTING
Light and fluffy chocolate frosting, suggested by my friend Linda. Spread over any cake and smooth out bubbles.
Provided by Tim Tyler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 32
Number Of Ingredients 6
Steps:
- Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 6.1 g, Sodium 7.3 mg, Sugar 15.4 g
FLUFFY WHITE FROSTING
This is a favorite of my family's (especially my 16 year old--the only frosting she will ever make). It is in response to a request on the boards. If you are planning to use this on a chocolate cake, clear vanilla will produce a stark white frosting that contrasts beautifully with the chocolate. This is a light, fluffy frosting and doesn't over-power the flavor of any cake that you choose to top with it. My daughters also like to spread it on graham crackers for 'graham cracker sandwiches'.
Provided by Cindy Lynn
Categories Dessert
Time 15m
Yield 1 cake topping
Number Of Ingredients 6
Steps:
- Combine sugar, water, cream of tartar and salt in saucepan.
- Bring to boiling, stirring until sugar dissolves.
- Very slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating constantly with electric mixer until stiff peaks form (about 7 minutes).
- Beat in vanilla.
- Frosts tops and sides of two 8 or 9-inch layers, or one 10-inch tube or one 9x13 pan.
Nutrition Facts : Calories 822.4, Fat 0.1, Sodium 269.7, Carbohydrate 201.4, Sugar 200.6, Protein 7.2
FLUFFY COCONUT FROSTING
Discover this Fluffy Coconut Frosting! Find out how almond extract and flaked coconut put a new twist on our best cream cheese frosting recipe.
Provided by My Food and Family
Categories Home
Time 10m
Yield about 4 cups or 32 servings, about 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract.
- Add whipped topping and coconut; stir until well blended.
- Use to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 6 g, Protein 1 g
MAPLE WALNUT LAYER CAKE WITH FLUFFY MAPLE FROSTING
Here's a delicious twist on a vanilla cake Jennifer found in a vintage cookbook from 1954. The secret flavor is a hint of ginger. The frosting is a seven-minute icing made on the top of the stove. You must beat it continuously, but it's quick and easy, and the results are worth it!
Provided by Food Network
Categories dessert
Yield 1 two-layer 9-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
- To make the cake: In a large bowl, sift together the flour and the ginger and set aside.
- In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the maple syrup gradually. Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
- Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
- To make the frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
- When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.
FLUFFY NUTELLA BUTTERCREAM FROSTING
This fluffy - and super easy - buttercream frosting recipe features everyone's favorite chocolate-hazelnut spread, Nutella. Pure perfection. One batch of this buttercream should be plenty to frost one standard-sized layer cake or generously top a dozen cupcakes.
Provided by Kare for Kitchen Treaty
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
- Add the vanilla extract and salt and whip for an additional 30 seconds.
- Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.
Nutrition Facts : Calories 313 kcal, Sugar 29 g, Sodium 10 mg, Fat 21 g, SaturatedFat 15 g, Carbohydrate 30 g, Fiber 1 g, Protein 1 g, Cholesterol 44 mg, ServingSize 1 serving
FLUFFY FROSTING
This is an amazing fluffy, delicious frosting. It pipes out beautifully, and holds it's shape. The flavor tastes like marshmallow whipped cream. Be sure to whip the hot sugar syrup with the egg whites for a considerable amount of time, about 8-10 minutes (on a Kitchenaid stand mixer) for the best results. I'm sure this would be excellent on any flavor of cake, but it is fabulous on chocolate cake and probably be great on red velvet.
Provided by Sugar Fairy
Categories Dessert
Time 15m
Yield 24 cupcakes, or 2 9-inch layers frosted and filled, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the sugar, water and cream of tartar in a saucepan. Cook the mixture over medium-high heat until the sugar is completely dissolved and the mixture starts to bubble.
- Whip the egg whites and vanilla extract in a mixing bowl until soft peaks form. Slowly drizzle the hot sugar syrup mixture into the egg whites while whipping constantly at medium-high speed until stiff peaks form and frosting is very glossy, around 8-10 minutes.
FLUFFY CREAM CHEESE FROSTING
A Fluffy Cream Cheese Frosting that's made without powdered sugar? Yes! Get out the whipped topping for Fluffy Cream Cheese Frosting and see for yourself.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Beat cream cheese and marshmallow creme in large bowl with mixer until blended.
- Add COOL WHIP; beat on low speed just until blended.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 7 g, Protein 0 g
FLUFFY VANILLA BUTTERCREAM FROSTING
Use this vanilla Fluffy Vanilla Buttercream Frosting when making any of your favorite cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 5 1/4 cups
Number Of Ingredients 4
Steps:
- Put butter in bowl of an electric mixer. Beat on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.
FLUFFY CHOCOLATE MOUSSE FROSTING
This smooth, fluffy frosting is a real treat for cake lovers. You can also use it as a dip for fresh fruit.-Kim Marie Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.
Nutrition Facts : Calories 78 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
FLUFFY CHOCOLATE OR VANILLA COOL WHIP FROSTING
Make and share this Fluffy Chocolate or Vanilla Cool Whip Frosting recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 4 cups (approx)
Number Of Ingredients 4
Steps:
- In a bowl combine pudding mix (either chocolate or vanilla) with cream and confectioners sugar; mix on low speed until combined and thickened (about 3 minutes).
- Fold in the Cool Whip topping until thoroughly combined.
CHOCOLATE STRAWBERRY CAKE WITH FLUFFY FROSTING
An impressive chocolate cake with fluffy frosting, fresh strawberries and chocolate chips.
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
- Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, add frosting; fold in whipped topping.
- On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 36 g, TransFat 2 g
QUICK FLUFFY FROSTING
A Healthy Living frosting recipe that's quick to make and delicious? Oh, yes-and no one will know it's a Healthy Living recipe unless you tell them so.
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Beat milk, whipped topping mix and pudding mix in deep narrow-bottom bowl with mixer on low speed until blended.
- Beat on high 4 to 6 min. or until mixture forms soft peaks.
Nutrition Facts : Calories 60, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
FLUFFY PISTACHIO CAKE WITH CREAM CHEESE FROSTING AND DONUT BAGELS
Steps:
- Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling.
- Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely.
- Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting.
- Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined.
- Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan.
- Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves.
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